Detection of Spicy Compounds Using the Electronic Tongue

Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese

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Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

(2018) Jackie B. Lipkowitz et al.   JOURNAL OF DAIRY SCIENCE

Determination of 4-ethylcatechol in a Merlot wine using sensory evaluation and the electronic tongue

(2017) Charles Diako et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of a Rapidly Dissolvable Oral Pediatric Formulation for Mefloquine Using Liposomes

(2017) Wei-Lun Tang et al.   MOLECULAR PHARMACEUTICS

The influence of beverages on residual spiciness elicited by eating spicy chicken meat: time-intensity analysis

(2016) Shilpa S. Samant et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study

(2016) Charles Diako et al.   JOURNAL OF FOOD SCIENCE

Sweetener Blend Optimization by Using Mixture Design Methodology and the Electronic Tongue

(2014) Megan E. Waldrop et al.   JOURNAL OF FOOD SCIENCE

Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples

(2013) Kyu-Won Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Efficacy of Various Palate Cleansers with Representative Foods

(2009) C. L. Lucak et al.   Chemosensory Perception

EVALUATION OF THE FLAVOR QUALITY OF PEPPER (PIPER NIGRUML.) CULTIVARS BY GC-MS, ELECTRONIC NOSE AND SENSORY ANALYSIS TECHNIQUES

(2008) B.S. MAMATHA et al.   JOURNAL OF SENSORY STUDIES